| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Low, Fat |
4 |
Servings |
INGREDIENTS
|
|
Safflower oil — to grease |
|
|
Parchment |
| 4 |
lg |
Fillets of red snapper, cod, |
|
|
Flounder |
| 1 |
ts |
Grated gingerroot |
| 2 |
tb |
Sake or rice wine |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Grated lime rind |
| 2 |
tb |
Minced cilantro |
| 1 |
ts |
Dark sesame oil |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Lightly oil 4 sheets parchment paper.
2. Place 1 fillet on the center of each sheet of parchment. In a small bowl
combine gingerroot, sake, lime juice, lime rind, cilantro, and sesame oil.
Spoon an equal amount over each fish fillet.
3. Roll edges of parchment together, forming a packet around fish. Bake
for 12 minutes.
4. To serve, unroll parchment packets and slide fish onto plates. Spoon
poaching liquid over fish and serve immediately.
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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